Directions

1. Take one large glass and rim with cinnamon sugar: cut a lime into quarter wedges and use the cut sides to moisten the outside rim of the glass. Be careful not to let the juice drip inside the glass. You can also pour a small amount of liquid into a shallow dish and briefly dip the rim into it.
2. Mix the Demerara sugar with the cinnamon and tip onto a small plate or shallow dish. Gently dip the glass into the cinnamon sugar, twisting the glass a few times to coat the rim evenly. Gently shake off any excess sugar and allow it to dry before making the drink.
3. Add the ginger conserve, lime juice, clementine juice and a couple of ice cubes to a cocktail shaker or empty Tiptree jar. Add the lid and shake vigorously until mixed.
4. Strain the juice and pour carefully into the centre of the cocktail glass, trying not to knock the sugar off the rim. Add two ice cubes.
5. Top up the glass to the top with ginger beer.
6. Cut a slit in one side of a slice of clementine and add it upright to the edge of the glass. Cut a slit in a piece of crystallised ginger and slide it onto the rim of the glass. Stir with a cinnamon stick.